Gluten Free Salads & Side Dishes Recipes

Coconut Cashew Dip

photo by recipe author

Servings: 4-6
Preparation Time: 5 minutes

1/2 cup raw cashews, soaked (at least an hour)
1/3 cup coconut milk*
1 tablespoon virgin coconut oil
2 vanilla beans, scraped or 1/4 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract
1 1/2 tablespoons sweetener of choice

1. Add all of the ingredients into a blender or food processor. If using a food processor and sugar, I would run your sugar through a blender or coffee grinder so it’s not grainy.

2. Blend until well combined and smooth.

3. Store in the refrigerator.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

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Kale Chips (using coconut oil)

Kale Chips

photo by recipe author

Servings: 2
Preparation Time: 25 minutes

8 loosely packed cups kale, torn into 1″ to 1½” pieces, tough stems removed
2 tablespoons virgin coconut oil, melted and still warm
1/4 tsp salt, to taste

1. Preheat oven to 325F.

2. Rinse kale and dry thoroughly. Place in a plastic container or large bowl.

3. Poor warm oil over kale, close container lid, and shake to coat (alternatively, stir to coat in a bowl).

4. Spread out onto a large baking sheet. Sprinkle with salt (careful, it doesn’t take much).

5. Bake for 20-22 minutes, until crispy. Enjoy!

Recipe submitted by Sarah, Marietta

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Coconut Fried Zucchini

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

coconut oil, for frying
2 organic eggs, beaten
2 cups zucchini, sliced thin
1/2 cup organic coconut flour
1/2 cup grated parmesan cheese
1 teaspoon salt

Heat coconut oil at low-medium heat in heavy bottom frying pan. Desired temperature is 375 degrees for frying.

Add two eggs to a medium size bowl and lightly beat them.

In a second bowl mix coconut flour, Parmesan cheese and salt together.

Dip zucchini slices into egg mixture and then place them in flour mix. Make sure to coat them well.

Fry the zucchini until golden brown, 3-5 minutes on each side. Place fried zucchini on a paper towel lined plate. Serve immediately and enjoy!

Recipe submitted by Tiffany, Junction City, OR

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Stuffed Acorn Squash

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Servings: 4
Preparation Time: 20 minutes

2 acorn squash
3 tablespoons coconut oil
salt and pepper
1/2 teaspoon cinnamon
1 lb. sweet Italian sausage (remove the casing)
1/2 red onion
1 celery rib
2 cloves garlic
2 apples, chopped
1 egg, beaten
1/2 cup shredded coconut

1. Pre heat oven to 400. Cut squash in half, length-wise and scoop out the seeds.

2. Melt one tablespoon of coconut oil and brush insides of squash with oil. Sprinkle with salt, pepper and cinnamon to taste. Roast for 60 minutes.

3. While squash is roasting, melt remaining coconut oil in a pan over medium heat and brown the sausage. Remove sausage from pan and let cool in a mixing bowl. Leave the fat in the pan.

4. Finely dice the onion, celery and garlic and sauté over medium heat for a few minutes– until they are softened. Add some salt and pepper. Then add the chopped apples and sauté for a couple more minutes.

5. Remove from heat and add to the mixing bowl with the sausage. Allow to cool.

6. When sausage and vegetable mixture are cool enough to handle, add egg and shredded coconut. Mix with clean hands until well combined.

7. After an hour, remove squash from the oven. Divide the stuffing among the 4 halves– the stuffing should be mounded– and bake for another 20 minutes.

Recipe submitted by Leslie, Amsterdam, NY

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Skillet Glazed Corn with Ginger, Lime and Coconut

Skillet Glazed Corn with Ginger Lime and Coconut

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Servings: 2
Preparation Time: 10 minutes

1 tablespoon coconut oil
2 cloves of garlic, minced
2 teaspoons grated fresh ginger
2 large ears or corn, husks and silks removed
1/4 cup water
juice from 1 lime
pinch of salt
freshly ground black pepper
2 tablespoons chopped cilantro

Heat the coconut oil over medium heat in a skillet. Sauté the garlic and ginger, stirring, for about 1 minute, until fragrant. Add the corn and sprinkle with the salt and pepper. Turn to coat with the oil, garlic and ginger. Pour in the water and lime juice, increase heat to medium-high, and cover. Cook for about 5 minutes, until corn is tender.

Remove the lid and continue cooking to allow the liquid to reduce to just a few teaspoons. Turn off heat. Brush the glaze over the corn and sprinkle with cilantro. Serve hot.

Recipe submitted by Cara, Worchester, MA

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Homemade Coconut Vinegar Ricotta

photo by recipe author

Much simpler than most imagine, homemade ricotta just can’t be beat for flavor – especially when made with coconut vinegar which adds a most delicious depth of flavor. You may never use that bland, store-bought stuff again! Spread on bruschetta, add it to your eggs, use in your favorite lasagna recipe or just sneak it plain – very hard to stop once you start, especially with the WONDERFUL fragrance that will fill your kitchen when you make this!

Servings: Makes approx. 2 cups
Preparation Time: 20 min

4 cups organic raw or gently pasteurized whole milk
2 cups organic raw or gently pasteurized heavy cream
1 teaspoon salt
3 tablespoons raw coconut water vinegar

In a large heavy pot (such as a heavy stainless steel stockpot or enamel coated cast iron pot) add the milk, cream and salt.

Over medium heat bring the mixture to a full boil, stirring occasionally. Place several layers of damp cheesecloth in a pasta strainer and place over a large bowl.

When mixture reaches a boil, turn off the heat and stir in the vinegar. Allow to sit for one minute as the mixture separates into curds and whey.

Carefully pour into the cheesecloth covered strainer and allow to drain for 10-25 minutes, depending on desired moisture content. Reserve the liquid whey as a delicious addition to baked goods.

Enjoy! It will keep for a few days tightly covered in the fridge, but I can’t say it’s ever lasted that long around here!

Recipe submitted by Lydia, Salem, VA

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